Chantyflex Cream (For piping gorgeous flowers in hot weather!)
This is an amazing medium to use when piping flowers in general, but ESPECIALLY when in a hot and humid environment as you don't have to worry about having hot hands and it won't melt!! Chantyflex cream is a Brazilian cream that incorporates gelatin and can be used to create big, beautifully detailed, piped flowers for cakes, and tastes yummy too!
NOTE: Please watch the chantyflex cream video recipe tutorial showing you how to use this recipe to create this chantyflex cream in the Cakeheads project center!
Please watch the video tutorial HERE, showing you how to use this recipe to create this chantyflex cream properly! There are details in the video that will be very helpful!
Here are the directions for reference...
1. mix 50g water with the powdered gelatin in a microwave safe bowl, stir, cover with clingwrap and store in the fridge overnight.
2. The next morning, add condensed milk, sour cream, cream powder, and powdered sugar into a large bowl. Set aside.
3. In a separate small bowl, add cornstarch to 250g water and mix until combined. (May be hard at first but will eventually combine.)
4. Add cornstarch mixture to the bowl of the mixture in step 2. Beat together until combined.
5. Add mixture to a wide pot.
6. Heat up gelatin mix (that's been sitting in the fridge overnight) in 15 second intervals until fully back to liquid form. Shouldn't need much more than a minute. DO NOT overheat your gelatin!
7. Add gelatin mixture to the mixture in the pot and put on the stove on a large burner set at medium low.
8. Continuously stir with a silicone spatula for about 8 minutes (more or less as needed) until all of the water evaporates leaving behind a large clump of the cream that will stick to your spatula in one large mass without falling off. (Definitely watch the video to understand this!)
9. Transfer cream to a clean bowl and add desired amount of heavy cream. Mix together only until homogeneous-fully mixed. Do not overmix.
*You want to work with this cream while it's still warm, but not hot. If it cools down too much, it may be hard to pipe. If it's too hot, it may not hold it's shape/definition well.
To warm it back up to piping condition, put your whole piping bag (with tip and filled with chantyflex cream) into the oven at its lowest temperature for a few minutes (I keep my oven on and at its lowest possible temperature while I'm piping in case I need to pop the bag(s) into it for a minute).
Use a fabric, re-usuable piping bag with chantyflex instead of disposable bags so you can reheat them in the oven. Disposable bags will break due to the heat.
*Can be stored in the refrigerator (for a couple of weeks) or frozen (for a few months) and returned to working condition.
If refrigerated, microwave at 30 second intervals on low power, stirring, until back to warm temperature. Do not overheat.
If frozen, microwave on low power for @2 and 1/2 minutes, stirring every 30 seconds.